Sous Chef Pastry

Responsibilities

1. Manage all aspects of the kitchen including operational, quality, and administrative functions.
2. Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation.
3. Assist in positive outcomes from guest queries in a timely and efficient manner.
4. Ensure foodstuffs are of good quality and stored correctly.
5. Contribute to menu creation by responding to and incorporating guest feedback.
6. Ensure the consistent production of high-quality food through all hotel food outlets.
7. Manage customer relations when necessary, in the absence of the Head Chef.
8. Ensure resources support the business needs through the effective management of working rotations.
9. Support brand standards through the training and assessment of the team.
10. Manage the kitchen brigade effectively to ensure a well-organized, motivated team.
11. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
12. Assist other departments wherever necessary and maintain good working relationships.
13. Comply with hotel security, fire regulations, and all health and safety and food safety legislation.
14. Report maintenance, hygiene, and hazard issues.
15. Be environmentally aware.